Old Fashioned Pancakes

A stack of old fashioned homemade pancakes on a white plate with syrup and butter with a wedge cut out of it

This Old Fashioned Pancake recipe makes for a delicious breakfast and completely from scratch. Calling for a few pantry and fridge staples, this homemade pancake batter transforms into the best fluffy pancakes!

Prep Time 10

Cook Time 20

Total Time 30

Servings (1.5-Tablespoon) pancakes

Calories 83kcal

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups milk
2 eggs
1 teaspoon pure vanilla extract
2 tablespoons flavorless oil avocado, vegetable or canola oil all work

Toppings

Real maple syrup
Sweetened whipped cream
Fresh fruit
Chocolate chips
Sprinkles

US Customary - Metric

Instructions

Measure out 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt into a large bowl. Whisk together until incorporated.
Whisk together 1 ½ cups milk, 2 eggs, 1 teaspoon pure vanilla extract and 2 tablespoons flavorless oil in a smaller bowl. Whisk vigorously with a fork until well-combined — you want to ensure that the egg is completely incorporated.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
Set aside the batter, and let it rest for 5-10 minutes.
While the batter rests, heat a griddle or nonstick skillet over medium heat. Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
When several bubbles have formed on the surface, flip the pancakes, and cook through. (Do NOT press down on the pancakes after the flip — that will make them more dense.)
Repeat until all batter has been made into pancakes.
Make a stack of pancakes, and serve with Real maple syrup, Sweetened whipped cream, softened butter, Fresh fruit, Chocolate chips or even Sprinkles.

Notes

**Recipe updated 5/28/22 to include measurements in weight. Also increased the amount of flour (because I'd been measuring my flour inconsistently.) When you measure flour, you should fluff it inside the container before scooping into your measuring cup with a spoon, then level it out.**

This recipe makes 24 (1.5-tablespoon) pancakes. You can make larger or smaller pancakes, but the number of pancakes will change based on the size.

You can easily half OR double this recipe!

If your batter doesn’t immediately spread when you measure it onto the griddle, consider spreading it with an offset spatula or a butter knife immediately. Why? The thinner the batter is, the less of a chance you have of a raw inside and a burned exterior.

How to freeze leftover pancakes: Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition